Food, in the end, in our own tradition, is something holy. It's not about nutrients and calories. It's about sharing. It's about honesty. It's about identity. ~Louise Fresco

curry kabobs

I substituted 2 boneless, skinless chicken thighs for half of the chicken breasts in this recipe because my son likes dark meat. And of course, I used the George Foreman grill. It’s a lot less complicated than a barbecue and I can use it indoors in a New York apartment. I would prefer a stronger curry flavor, as I’ve noted in the recipe. In any case, the chicken turned out juicy and tender.

DIRECTIONS:1. In a large, shallow dish, mix the mayonnaise, garlic, curry powder, chili powder, and ginger. Place the chicken in the mixture, and stir to coat. Cover, and refrigerate for 2 to 4 hours. Cook’s Note: I marinated the chicken for 24 hours in the refrigerator. It was still good.

2. Preheat the grill at medium-high heat.

3. Discard marinade, and thread chicken pieces onto skewers.

4. Lightly oil the grill grate. Grill skewers, turning often, for 5 to 10 minutes, or until chicken juices run clear. Cook’s Note: I didn’t bother with the skewers. I grilled the chicken 3 minutes in the George Foreman grill.

5. Serve the grilled chicken over rice, if desired. I served it with harissa, roasted vegetables, steamed green beans, and cool cucumber slices.